Apricot and Peach Jam

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Another great recipe idea from

Apricot and Peach Jam

Makes: 4 x 250ml jars Prep time: 10 minutes Cook time: 15-20 minutes
1kg
410g can
1kg bag
10g
4 x 250ml

apricots
Watties Peaches Sliced in Light Syrup
Chelsea Jam Setting Sugar
butter
jam jars and lids

1. Remove stones from the apricots and place in a food processor with Watties
Peaches Sliced in Light Syrup. Blend until pulpy.
2. Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan
(approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until
the sugar dissolves. Add the butter and bring to a rapid boil.
3. Boil for 4 minutes, carefully skimming off any foam that forms on the surface during
cooking.
4. Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then
draw your finger through the jam. If the surface wrinkles, remove from the heat. If the
surface doesnt wrinkle, continue boiling for another 2 minutes and test for set again.
5. Pour the jam into sterilised jars. Cool a little until you are able to screw on the lids.
To sterilise jars: Preheat oven to 100C. Wash jars in warm soapy water, rinse and dry
thoroughly. Place the empty jars and lids upside down on the oven rack while you make
the jam. They should be hot when you pour in the jam.

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